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Wednesday, June 14, 2017

Mint Chocolate Chip Cupcakes

Miss Mabel created a Summer Baking Bucket List and has been checking off delicious recipes one at a time. A few weeks ago, she had her friend over and the two of them baked these Mint Chocolate Chip Cupcakes.

2. I a large bowl, whisk all the dry ingredients together until evenly mixed.

3. Add in all wet ingredients and whisk together. Then using a rubber spatula, scrape down the sides and bottom of the bowl to make sure no dry flour remains and whisk again, vigorously for another minute or two until smooth.

4. Fill each liner 2/3's full and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.

To make the butter cream:

1. Using the handheld mixer or stand attachment, beat butter until light and fluffy.

2. Add 2 tbsp of cream, extract, and 1 cup of icing sugar. Beat well and add remaining cups of icing sugar, one at a time. Beat well after each addition. Add another tbsp of cream if needed to get desired consistency.

3. Add the green food coloring, a few drops at a time until you get your desired color (I used 10 drops).

4. Stir in chocolate chips, frost on top of completely cooled cupcakes.

If you want to pipe your frosting, make sure you use a large enough tip like a Wilton 8B or 1A.

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Hi All!

I'm suppose to tell you about myself here, so let's see...I love my faith, my family, the magic of the cocoa and coffee beans, margaritas and music, people watching and picture taking, and the sun that comes with living in the south. In my spare time, I am raising five kids and home schooling (and trying real hard to work on my patience and persistence!)